Tuesday, April 12, 2016

Raw Rainbow Wraps

To make these beautifully appetizing veggie wraps you do not need any particular skill, but you will need a sharp knife and a blender or a food processor. They are somewhere between a wrap and a California roll and are rather easy to assemble. You can use the same ingredients I used, or pick anything you see in your local grocery store or a farmers' market. Just make sure your ingredients are organic and as fresh as only possible. I used small water glasses for serving and presentation. You may come up with some other idea.


Ingredients:

for the wraps
  • collard greens or Swiss chard
  • Romain lettuce
  • large cucumber
  • 1 kohlrabi
  • 1-2 beets
  • purple onion
  • baby greens
  • 15-20 spears of green asparagus
  • 1/2 cup micro-greens 
  • small bunch cilantro
  • 2-3 green onions, thinly sliced
  • 1 Tbsp black cumin seeds (Nigella Sativa) or black sesame seeds

for the cashew sauce
  • 1 cup cashew nuts, soaked in water for 2-3 hours
  • 1 tsp grated fresh ginger root
  • 2 large cloves garlic, minced
  • 2 Tbsp cold pressed sesame oil or Tahini
  • juice of 2-3 limes or 1 large lemon
  • pinch Celtic sea salt 


Method:
  • In a blender or a food processor blend all the sauce ingredients until very smooth and creamy. If the mixture is too thick add some purified water and blend again to the desired consistency. Adjust the taste to your personal liking. 
  • Peel beets, cucumbers, kohlrabi and onions, and cut them into wedges. Cut or break asparagus spears in half.
  • Wash and pat dry collard greens and lettuce. Spread all the leaves on a clean surface. Depending on the size, you should have two to three leaves per wrap. 
  • Fill the serving glasses with a table spoon of the cashew sauce. Set aside.
  • To assemble the wraps place cucumber, beet, kohlrabi, and onion wedges on the largest green leaf. Add green asparagus, cilantro, micro-greens, sliced green onions, about a teaspoon of cashew sauce and pinch of black seeds. Roll everything together. Close the wrap with another leaf or two, and fill it decoratively with baby greens. Place each ready roll/wrap in the prepared glass and continue working until you used up all ingredients. 
  • Serve right away and enjoy in good company!


I used black (cumin) seeds, or Nigella Sativa, in this recipe. Nigella Sativa seeds are known for their carminative action. Since the times of the Pharaohs they were used to aid digestion and to decrease gas, bloating and stomach ache. Modern research has shown that Nigella Sativa seeds (and oil made out of them) contain a compound called Thymoquinone. In research  laboratories this compound helped induce apoptosis (cell death) in leukemia cancer cells. In other studies this compound was effective against breast cancer cells, brain tumor cells, pancreatic cancer cells, cervical cancer cells, and also cancer cells in the oral cavity.

In radiant health - passionately raw - Dominique


Dominique Allmon©2016


         


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